Send us a textIn this episode, I dive deep into my complicated relationship with natural process coffees. I used to love them—they were punchy, bold, and right in your face with flavor. But somewhere along my coffee journey, that changed. Now I find myself gravitating toward washed coffees and sweeter Brazilian naturals, avoiding the fruit bombs that once excited me. I wonder if my palate has matured, if I'm just getting older, or if I'm chasing something elusive from my past. I talk about preparing to taste a natural coffee again after a long time away, questioning whether it will reignite that old passion or confirm what I've suspected: that I've outgrown them.Listeners will learn how to critically evaluate their own coffee preferences and understand why their tastes evolve over time. I encourage you to ask yourself the difficult questions: Why do you like what you like? What turns you off about certain coffees? Is it the processing method, the roast level, or something deeper? By the end of this episode, you'll have a framework for examining your own coffee journey with honesty and curiosity, helping you discover what truly satisfies your palate right now, not what you think you should like.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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12:49
Can All Coffee Have Sweetness?
Send us a textIn this episode, I dive deep into a question that has been on my mind: can every coffee have sweetness? As I sit here drinking a natural process medium roast called Fruit Bomb, I explore the complexities of chasing balance in coffee brewing. I discuss why sweetness matters so much to me, how it balances acidity, and share my personal journey of discovering sweetness in coffee about four to five years ago. I talk about my brewing approach for this particular coffee—using a 1:12 ratio at 190 degrees Fahrenheit—and my ongoing struggle to coax more sweetness out of a cup that seems determined to showcase its bright, tropical acidity instead.But this episode is about more than just brewing techniques. I reflect on the philosophical side of coffee appreciation: the tension between chasing perfection and accepting what's in the cup. I share my realization that not every coffee will deliver that sweet, balanced profile I crave, and explore whether that's actually okay. By listening to this episode, you'll gain insight into how an experienced coffee enthusiast thinks through tasting, brewing adjustments, and the mindset shift required to truly appreciate each coffee for its unique characteristics rather than forcing it to be something it's not.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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14:21
Why I Don't Recommend Espresso Makers
Send us a textIn this episode, I share my honest thoughts about choosing the right coffee maker and the unexpected journey that can follow. When a friend asked me for a coffee maker recommendation after her Keurig died, I suggested a simple, reliable Zojirushi drip machine—something straightforward and effective. Instead, she decided on a Breville Bambino espresso machine, which got me thinking about the deeper implications of that choice. I talk about my own experiences with Breville products, the complexity of espresso making, and why that seemingly simple decision might lead her down a much more complicated path than she anticipates.Through this conversation, listeners will learn about the real difference between simple drip coffee makers and espresso machines, understand why espresso making can become an obsessive and expensive journey, and gain perspective on choosing coffee equipment that actually matches their lifestyle and commitment level. I share practical wisdom about the coffee learning curve, the frustration and rewards of espresso making, and why sometimes the simplest solution is actually the best one. Whether you're considering upgrading your coffee setup or already deep in the coffee rabbit hole, this episode offers honest insights into making smarter choices about your coffee journey.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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10:36
4 Temps, 7 Coffees: What I Learned
Send us a textIn this episode, I dive deep into how temperature dramatically changes the way coffee tastes and feels. I conducted an eye-opening experiment using seven different Brazilian coffees, all roasted to my preferred dark roast level using my Kawa roaster. I tested each coffee at four different brewing temperatures: 190°F, 200°F, 205°F, and 212°F, using my Deep 27 brewing device with a consistent 1:15 ratio (10 grams coffee to 150 grams water).What I discovered completely changed my perspective on coffee brewing. While I had been comfortable brewing at 190°F to mitigate acidity in medium and light roasts, I found that this temperature was actually muting the spectacular flavors in these dark roast Brazilian coffees. At 205°F, the coffees became incredibly juicy and approachable, with 200°F and even 212°F revealing surprising fruitiness that I never would have experienced at my comfort zone temperature. By listening to this episode, you'll learn a simple yet powerful method to unlock hidden flavors in your coffee by stepping outside your brewing comfort zone, and discover how to efficiently dial in any coffee using minimal beans while maximizing flavor discovery.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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11:49
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11:49
Automatic Coffee Makers: Convenience vs Quality
Send us a textIn this episode, I dive deep into testing the highly-rated Mocha Master automatic drip coffee maker that I spent $300 on during Amazon Prime Day. I put this premium coffee machine through its paces to see if it lives up to the hype and whether it's truly superior to basic machines like Mr. Coffee. Throughout my testing, I discovered that automatic machines aren't quite what they're cracked up to be - the coffee came out weak, under-extracted, and required significant adjustments to grind size and technique to produce decent results.I share my frustrations with the machine's limitations, including the stationary nozzle design and the need for much finer grinds than recommended. However, I also reveal the surprising truth about automatic coffee machines: their biggest value isn't convenience or superior coffee quality, but rather keeping you out of the expensive rabbit hole of manual brewing obsession. By the end of this episode, you'll understand why sometimes paying for an automatic machine might be the most economical choice in the long run, not because it makes better coffee, but because it prevents you from becoming a gear-obsessed coffee fanatic. You'll learn the real trade-offs between convenience and quality, and discover whether the "price of convenience" is worth paying for your daily coffee ritual.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
Acerca de Everyday Beans Podcast - Mostly About Coffee and Other Stuff
It's about coffee, food, life and what other randomness I feel that'll be helpful to the common coffee drinker or to anyone who likes to be entertained by a stranger, briefly.
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